Preparation

In a bowl, mix the natural yoghurt, the mustard, the dill and the basil, finely chopped, the lime juice, a bit of oil from the tinned fish, the salt and the black pepper. Mix it all well to achieve a homogeneous mixture.

Wash, rinse and dry the different green salad leaves (you can use a salad spinner), chop them to a regular size, to be able to eat them.

Place the lettuce leaves in a salad bowl or on a platter and cover them with a little sauce.

Add the tuna cheek and mackerel fillets.

Chop the gherkins and pickled onions and add them along with the olives.

Add the soybean sprouts and the lamb’s lettuce and you’re nearly finished.